GMP & HACCP requirement for Milk fat industry?

Dear all,
I begin with a wish - a very Happy Chinese New Year- to all who is celebrating this festive season in Malaysia or any other parts of the world.
I would like to seek and advise from all - esp the experts on what is the basic GMP and minimum HACCP requirement for a milk fat industry. My company which is also an oil refining factory is intending to build a milk fat processing factory according to the HACCP design. Would appreciate if someone can share any experience or related knowledge on this issue.
Many thanks in advance!

Hv a nice day!
Nazz_sha

Dear all,
I begin with a wish - a very Happy Chinese New Year- to all who is celebrating this festive season in Malaysia or any other parts of the world.
I would like to seek and advise from all - esp the experts on what is the basic GMP and minimum HACCP requirement for a milk fat industry. My company which is also an oil refining factory is intending to build a milk fat processing factory according to the HACCP design. Would appreciate if someone can share any experience or related knowledge on this issue.
Many thanks in advance!

Hv a nice day!
Nazz_sha

Happy Chinese New Year for yesterday nazz_sha.

Your questions is very wide. If you could be more specific with your query, then I'm sure members will be able to help you. For example what are your ideas of what you should do to meet HACCP design principles and what are the main risks and critical controls in your view?



Regards,
Simon

Hi Simon,
For example, is there any specific requirement for building structures like wall, ceiling etc,
eg: are tiles ok or has it got to be epoxycoated?
Is there a code of practice/ international guideline for this type of industry as we understand that milk fat is suppose to be the epitome food safety requirement.

pls help
nazz_sha

Dear Nazz_sha,

There are a few milk people posting on this forum although unfortunately I am not one of them.

My guess (from Google) is that there are many Codes of Practice on milk products both general and for specific milk items, eg Codex CAC/RCP 57–2004, -

http://www.ipfsaph.o...c_057_2004e.pdf.

Some NZ operational guidelines on design of dairy product processing facilities are here –

http://www.nzfsa.gov...onstruction.htm

Nonetheless the above still doesn’t answer yr exact question regarding coatings, my non-milk expert guess wud be that food-grade epoxy or analogous methods are always preferred (at a cost) unless there is a specific product non-acceptance involved. Personally, tiles always break and act as trapping points IMEX although they may look (initially) beautiful.

Hopefully a milk person will see yr post since I agree with you that words from the “cow’s” mouth should be best.

Rgds / Charles.C

Dear Charles, thanks for your reply and info. on the useful links. Hopefully someone with exp out that will be able to lend a hand and share.

nazz_sha